Penne with Fresh Pumpkin Sauce is a modern American recipe (based on an Italian original) for a classic dish of pasta served with a pumpkin-based sauce. The full recipe is presented here and I hope you enjoy this classic American dish of: Penne with Fresh Pumpkin Sauce.
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Ingredients:
200g penne pasta (about 50g per person)
1 onion, finely chopped
1 red bell pepper, finely chopped
2 garlic cloves, minced
2 tbsp unsalted butter
100g cooked pumpkin purée (boil or steam the pumpkin, drain well then either mash or pass through a sieve)
120ml good quality vegetable stock (or chicken stock)
120m water
2 tbsp double cream
freshly-ground nutmeg, to taste
2 tbsp fresh parsley, finely chopped
freshly-grated Parmesan cheese to garnish
salt and black pepper, to taste
Method:
Melt the butter in a large frying pan and use to fry the onion, bell pepper and garlic over moderate heat until the onion has just softened (about 8 minutes). Now stir-in the pumpkin, stock, water, cream and nutmeg. Season to taste then bring to a boil, reduce to a simmer, cover and cook, stirring occasionally, for about 10 minutes.
Meanwhile add the pasta to a large pan of boiling salted water and cook for about 8 minutes, or until the pasta is just al dente. Drain the pasta (reserving 250ml of the cooking water) then add to the simmering sauce. Cook the mixture for about 2 minutes (thin the sauce, as desired, with the reserved pasta stock) or until the pasta is thoroughly coated then stir-in the parsley and transfer to a serving bowl. Sprinkle with the grated Parmesan cheese and serve.
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